Method:
1 Put the porcini mushrooms in a bowl and cover with plenty of boiling water. Leave to soak for 10 minutes.

2 Meanwhile, cook the bacon and leeks in the bacon fat in a large pan for 7–8 minutes until soft and golden.

3 Stir in the rice, cook for 1 minute, then add the mushrooms and their soaking liquid. Simmer gently until the liquid is absorbed and then add some hot stock. Continue adding the stock, a little at a time, until the rice is cooked and the liquid has been absorbed. Stir in the chives and Parmesan, then season with salt and pepper and serve.